Farsi Puri

Here’s a basic description of Farsi Puri:

Ingredients:

1. All-purpose flour (Maida): The main ingredient for the dough.
2. Semolina (Sooji): Adds a slightly coarse texture to the puris.
3. Carom seeds (Ajwain): Imparts a distinct flavor and aids digestion.
4. Salt: To enhance the taste.
5. Water: Used to knead the dough.
6. Oil or ghee: For frying.

Preparation:

1. Dough: The dough is prepared by combining all-purpose flour, semolina, carom seeds, salt, and water. It is kneaded until it forms a smooth and firm consistency.
2. Resting: The dough is allowed to rest for some time, which helps in making the puris crispy.
3. Rolling: Small portions of the dough are rolled out into thin rounds or puris using a rolling pin.
4. Frying: The rolled puris are deep-fried in hot oil or ghee until they puff up and turn golden brown. The use of a perforated ladle or slotted spoon helps them puff evenly.
5. Draining: Once fried, the Farsi Puris are removed from the oil and allowed to drain on paper towels to get rid of excess oil.

Serving: Farsi Puri is typically served as a snack with tea or as part of festive occasions and celebrations. They can be enjoyed on their own or with chutneys and pickles.

Variations: While the basic Farsi Puri recipe remains the same, some variations may include the addition of spices like cumin or black pepper for added flavor. Some regions might also have their own unique twists on the recipe.

In summary, Farsi Puri is a delightful and crispy Indian snack that is easy to make and perfect for snacking on various occasions.